The CDC estimates that 1 in 6 people become ill from foodborne illnesses each year. Keep your family healthy by understanding the following risk factors: Watch Out for the Temperature Danger Zone Bacteria grow most quickly between 41ºF and 135ºF in at risk foods such as raw meats, eggs, dairy products, cooked pasta and vegetables, and cream-based pastries/desserts. Minimize dangerous temperatures by:
How do you know if you're keeping foods out of the danger zone? At home, follow the temps listed on “Food Safety Basics” (750K PDF). In a commercial kitchen, hold hot and cold foods at the temps recommended in our “Gold Standard” manual (2MB PDF). Cook Meat and Seafood to Safe Internal Temperatures Meat, poultry and seafood needs to be cooked to safe internal temperatures as determined by the USDA (for consumers) and the FDA (for food service professionals).
At home, follow the temps listed on “Food Safety Basics” (750K PDF). In a commercial kitchen, cook meats to the temps recommended in our “Gold Standard” manual (2MB PDF). Always check doneness with a food thermometer.
Avoid Cross-Contamination Cross-contamination occurs when bacteria are transferred from one food to another. Be sure to:
Practice Proper RefrigerationOrganize your fridge to prevent cross-contamination:
Taste Test Safely Never taste uncooked eggs, fish, meat or poultry or foods made with them before they are cooked to the proper temperature. (This includes raw cookie dough.) Also, do not taste food with hands or with a spoon that is used for cooking. Make sure spoons are clean and only used once.Back to the Food Safety Fundamentals.